Best Southwest Chicken Bake Recipes

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SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY



Southwest Chicken Alfredo Pasta Bake Recipe by Tasty image

Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 9

8 oz fusilli pasta
8 oz corn, drained
8 oz black beans, drained & rinsed
2 cups cooked chicken, shredded
16 oz alfredo sauce
1 tablespoon taco seasoning
1 cup monterey jack cheese
1 cup cheddar cheese
fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (180˚C)
  • Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
  • In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
  • Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
  • Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
  • Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams

SOUTHWEST CHICKEN BAKE



Southwest Chicken Bake image

Flavorful and juicy chicken pieces bake with layers of salsa, black beans, and brown rice for a weeknight meal that's light but hearty.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 41m

Yield 4

Number Of Ingredients 9

2 ½ tablespoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons KRAFT Light Zesty Italian Dressing
1 cup canned no-salt-added black beans, rinsed
½ cup frozen corn
2 green onions, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
½ cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2 ⅔ cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 375 degrees F.
  • Add seasoning mix to chicken in medium bowl; toss to evenly coat.
  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
  • Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

SOUTHWEST CHICKEN AND RICE BAKE RECIPE - (4.5/5)



Southwest Chicken and Rice Bake Recipe - (4.5/5) image

Provided by polledl

Number Of Ingredients 10

Non stick cooking spray
1 whole slow roasted chicken, roughly chopped
1 1/2 cups instant white rice, uncooked
1 jar (16 ounce) mild picante sauce
1 can (11 ounce) corn and peppers
2 cans (10 ounces each) red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 package (8 ounce) Mexican Style shredded cheese, divided
Sour cream (optional)
Tortilla strips (optional)

Steps:

  • Preheat oven to 400 degrees F. Spray a 13x9 baking dish with cooking spray. Combine all but last two ingredients in a large bowl, reserving 1 cup of shredded cheese. Spread mixture evenly into baking dish and top with remaining cheese. Bake for 20 minutes until heated through and cheese is melted and bubbly. Serve topped with sour cream and tortilla strips, if desired. Refrigerate any leftovers.

SOUTHWEST CHICKEN AND RICE BAKE



Southwest Chicken and Rice Bake image

This came out in the local Food Store weekly ads. I haven't tried it yet, but it sounds delicious.

Provided by Glenda Whisenhunt @Glenda_Whisenhunt

Categories     Chicken

Number Of Ingredients 10

- non-stick cooking spray
1 - chicken, baked, deboned and chopped
1 1/2 cup(s) white rice, uncooked
1 jar(s) mild picante sauce (16 oz)
1 can(s) mexican style corn (11 oz)
2 can(s) enchilada sauce (10 oz each)
1 can(s) black beans (15 oz), drained and rinsed
1 package(s) mexican style shredded cheese (8 oz)
- sour cream (optional)
- tortilla strips (optional)

Steps:

  • Preheat oven to 400 degrees
  • Spray a 13x9 inch baking dish with cooking spray
  • Combine all but the cheese
  • Spread mixture evenly into the baking dish and top with remaining cheese
  • Bake for 20 minutes until heated through and cheese is melted and bubbly
  • Serve topped with sour cream and tortilla strips, if desired
  • Refrigerate any leftovers

SOUTHWEST CHICKEN & RICE BAKE



Southwest Chicken & Rice Bake image

My mom bought me a Campbell's Southwest Chicken SupperBake & DH & I both really liked it...as I looked at everything in it, I thought, I could make this & without all of the processed ingredients...and so I did for dinner tonight! The best part is there is no added fat!

Provided by TeriPSU

Categories     One Dish Meal

Time 45m

Yield 1 9x13 dish, 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans, rinsed & drained
1 (15 1/4 ounce) can corn (add the drained corn liquids in with the 2 c hot water)
1 1/3 cups white rice
2 cups hot water
1 (1 1/4 ounce) packet taco seasoning
3 chicken breasts, cut into strips

Steps:

  • 1. Preheat oven to 375*.
  • 2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine.
  • 3. Lay the chicken pieces over the rice mixture.
  • 4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces.
  • 5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.
  • 6. Let stand 5 minutes uncovered before eating.
  • Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.

Nutrition Facts : Calories 446.8, Fat 8.3, SaturatedFat 2.2, Cholesterol 46.4, Sodium 560.2, Carbohydrate 69.4, Fiber 9.1, Sugar 4.8, Protein 26.3

SOUTHWEST CHICKEN BAKE



Southwest Chicken Bake image

End a busy day with our zesty Southwest Chicken Bake! Made with salsa and melty cheese, the whole family will want southwest chicken over and over again.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

2-1/2 Tbsp. (1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 cup canned no-salt-added black beans, rinsed
1/2 cup frozen corn
2 green onions, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2-2/3 cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 375ºF.
  • Add seasoning mix to chicken in medium bowl; toss to evenly coat.
  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
  • Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

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